One Pan Baked Gnocchi and Meatballs
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Recipe by Gimme Some Oven.
Ingredients
Scaled from 6. Cooking times barely change.
- ⅛ jar good-quality marinara saucenot counted
- 0.04 cup water0 cal
- ⅛ (16- to 18-ounce) shelf-stable potato gnocchi22 cal
- 3⅓ oz frozen fully-cooked Italian-style mini meatballsnot counted
- ⅛ pint cherry or grape tomatoes14 cal
- ⅓ cup baby spinach (roughly chopped)18 cal
- ⅓ cup shredded whole milk mozzarella (divided)302 cal
- ⅛ cup freshly grated Parmesan36 cal
- 3 pinches of Italian seasoning1 cal
- 3 pinches of garlic powder1 cal
- a pinch of crushed red pepper flakes (optional)0 cal
- Fine sea salt and black pepper0 cal
- Fresh basil (for serving)0 cal
Contains milk
Read from the ingredients above. It can only catch what the list names — check it yourself if an allergy is serious.
2 ingredients we couldn't weigh, so the real figure is higher than this.
Method
- 01
Assemble the bake. Heat oven to 400°F. In a 9x13-inch baking dish, stir together the marinara, water, Italian seasoning, garlic powder, crushed red pepper flakes, a few twists of black pepper, and a pinch of salt.
- 02
Add the gnocchi and toppings. Add the gnocchi, meatballs, spinach, cherry tomatoes, 1 cup of the mozzarella, and the Parmesan. Gently stir until evenly coated in the sauce. Spread into an even layer, then sprinkle the remaining mozzarella over the top. Drizzle lightly with olive oil.
- 03
Bake. Cover tightly with foil and bake for 30 minutes. Uncover and bake for 10 to 15 minutes more, until the gnocchi is tender, the tomatoes have burst, and the cheese is golden and bubbly. Broil for 1 to 2 minutes at the end if you’d like extra browning.
- 04
Rest and serve. Let the dish rest for 5 to 10 minutes. Top with extra Parmesan, fresh basil, and a twist of black pepper. Serve warm and enjoy!